Chu Chi Curry – Tempeh (vegan)

Ingredients (serves 2):

• 3 tbsp red Thai curry paste (we make our own) • 300ml coconut milk • 200g tempeh (we recommend Club Cultured!) • 2-3 lime leaves, finely sliced • 1x long red chilli, sliced • 1x long green chilli, sliced • Vegetable oil for frying • Steamed rice, to serve

Method:

1. Fry the tempeh in oil until golden brown then set aside. 2. In a frying pan or wok, add the curry paste and fry for 2 minutes until fragrant.

3. Add the coconut milk, mix and cook until it thickens and starts to boil, reduce the heat and simmer for about 5 minutes, then add the chillies and lime leaves.

4. Cook for 2-3 more minutes then turn off the heat.

5. Pour the hot curry sauce over the tempeh, garnish with more lime leaves and serve immediately with rice.

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To enter please visit our facebook page at https://www.facebook.com/Cardifftimes Winner will be notified on the 20th April 2022.